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Products from batter... Sweet food and drinks. Technology Teacher: O.V. Gorskikh

"A slice of well-cooked wheat bread constitutes one of the greatest inventions of the human mind. " K.A. Timiryazev

This ancient folk festival is celebrated on the last week before Lent, which lasts seven weeks, until Easter. In honor of the sun god, Yaril, entertainments are arranged: sleigh rides, horseback riding, snow towns. What is the holiday?

The value of dough products in human nutrition. Dough products play an important role in human nutrition. The main product for making dough products is flour. Flour contains 15% protein, 75% carbohydrates, 2% fat, as well as minerals and vitamins of group B. The higher the grade of flour, the more starch it contains, which means that the final product from the dough is less dietary. With proteins and fats, the situation is the opposite: the lower the grade of flour, the higher the content of these substances in the product.

Nutritional value of flour. proteins carbohydrates vitamins amino acids minerals nutritional value of flour nutritional value of flour

Primary processing of flour. Screening. The flour is loosened, enriched with oxygen for better germination of the dough.

Types of dough Yeast dough, yeast-free sponge method (butter) Safe way(uncooked) butter fresh biscuit custard shortbread liquid puff yeast

Dough products.

Method for preparing pancakes. № Cooking sequence 1. Drive an egg into a bowl, add sugar, salt and stir. You can separate the protein from the yolk, beat and gently introduce into ready dough, from this it will become lighter and more magnificent. 2.Dilute the resulting mass gradually with milk. 3.Pour in flour and stir. Make sure that there are no lumps. The dough should be of the consistency of not greasy (liquid) sour cream. 4 . Hot skillet grease with vegetable oil. Grease the pan with oil before baking each pancake. 5. Using a pouring spoon, pour the dough into the pan in an even thin layer (3 - 5mm) and fry. Turn the pancake over, as well as spread it from the pan with a wooden spatula. 6.The finished pancake is put on a pie plate

Recipe: egg - 1, sugar - 1 tablespoon, salt - 1/3 teaspoon, flour - ½ cup, milk - ½ liter, butter - 40 g, vegetable oil - 50 g,

Cooking compotes. Compotes are made from fresh, canned, dried or frozen fruits, berries or vegetables boiled in sugar syrup... The cooking time depends on what kind of fruit is used. For example, pears and apples are boiled for 35-40 minutes, the rest of the fruits - 15-20 minutes. It is very important not to overcook the used fruits and berries, they must remain intact.

What did you learn in class today? How will you apply the knowledge gained? What does sifting flour mean? What is included in the pancake dough? Analysis:

Homework. Make a crossword puzzle: 1.Product 2. Flour 3.Sifting 4.Dough

On the subject: methodological developments, presentations and notes

Making sweet foods and drinks from wild fruits

The material proposed in the work is specially selected for the cooking sections of grades 5-7. Has been used and adapted many times. It will also be interesting for all lovers of cooking ...

Laboratory work PM. 07 Cooking sweet food and drinks

SWEET DISHES Sweet dishes are divided into the following types: fresh and frozen fruits and berries, compotes, jelly, jelly, mousse, sambuca, creams, soufflés, puddings, etc. By serving temperature ...

Competition "Presentation for a lesson" on "Technology" Topic "Pancakes" Author Voronova Nina Vasilievna teacher of technology at the St. Petersburg State Autonomous Educational Institution of Secondary School 577 with in-depth study of English in Krasnogvardeisky District of St. Petersburg Festival of pedagogical ideas "Open Lesson" 2012/2013 academic year

Historical background The history of pancakes goes back centuries. It is assumed that this dish has been known since Antiquity, and possibly even earlier. At the same time, many people have their own variations on baked dough. national cuisines... The Germans and French preferred thin pancakes rolled into rolls with various fillings... The British began to add ale and malt flour to the pancake dough. Mexicans have replenished the world collection with the recipe for tortillas, in which bean or meat filling With tomato sauce... In general, pancakes abroad consist of the same products as in Russia. The history of pancakes goes back centuries. It is assumed that this dish has been known since Antiquity, and possibly even earlier. At the same time, many national cuisines have their own variations on the theme of baked dough. The Germans and French preferred thin pancakes rolled into rolls with various fillings. The British began to add ale and malt flour to the pancake dough. Mexicans have added a tortillas recipe to the world collection, in which they wrapped a bean or meat filling with tomato sauce. In general, pancakes abroad consist of the same products as in Russia.

Recipe Products: Milk ml Eggs - 3 pcs Eggs - 3 pcs Flour g Flour g Sugar tablespoons Sugar tablespoons Salt - 1 teaspoon Vegetable oil - 3 tablespoons Salt - 1 teaspoon Vegetable oil - 3 tablespoons Butter for greasing pancakes Butter for greasing pancakes

Step 5 Infuse vegetable oil... Stir the dough and let stand for minutes. Pour in vegetable oil. Stir the dough and let stand for minutes.

Step 7 Pour half a bucket or a scoop of dough (depending on the diameter of the pan) into the center of the pan and quickly spread over the entire surface in a thin layer, turning the pan slightly. Pour half a bucket or a scoop of dough into the center of the pan (depending on the diameter of the pan) and quickly spread over the entire surface in a thin layer, turning the pan slightly.

Step 8 When the edges of the dough begin to dry out and lightly brown, pry the pancake with a thin wide spatula and gently turn it over. Let the pancake lightly brown on the other side. When the edges of the dough begin to dry out and lightly redden, pry the pancake with a thin wide spatula and gently turn it over. Let the pancake lightly brown on the other side.

Slide presentation

Slide text: Plan: History of the dish. Purpose of the dish. Raw materials. Preparation of raw materials. Cooking technology. Assortment of dishes. Quality requirements. Storage periods.

Slide text: Damn round, like a real generous sun. The very word "pancake" - a distorted "mlyn" - comes from the verb "grind" and means a product from what has been ground. In the old days, a pancake accompanied a person from birth to death. The woman in labor was fed pancakes, while pancakes were an obligatory dish during memorial ceremonies. “Damn round, like a real generous sun. The pancake is red and hot, like the hot all warming sun, the pancake is watered with vegetable oil - this is a memory of the sacrifices made to powerful stone idols. Pancake is a symbol of the sun, red days, good harvests, good marriages and healthy children, ”wrote A. I. Kuprin. Komoeditsa is one of the oldest pagan Slavic holidays. In addition to celebrating the sacred entry of Spring into its own rights, the Slavic Bear God was also revered on this day: they brought "pancake sacrifices" to the great Honey Beast. The ancient Slavs called the bear Kom (hence - "the first pancake is komam", ie bears). Since ancient times, pancakes have been a favorite and very common dish in Russia. And today there are hardly any people who will refuse a fragrant delicate pancake or lush pancakes.

Slide text: Pancakes and pancakes are traditional baked goods for tea. Pancakes with filling - dish holiday... Unfilled pancakes are served for breakfast any day. Food category: breakfast

Slide text: 750 ml milk 3 tsp dry or 25 g fresh yeast 1 tbsp. sugar 350-400 g flour 3 eggs 100 g butter or margarine salt From the specified amount of ingredients, 20-25 pancakes with a diameter of 21 cm are obtained.

Slide text: Warm up the milk. It should be warm, not hot. Add yeast and sugar to milk.

Slide text: Add 200 g of flour, mix Put the dough in a warm place, for this you can pour warm water into a bowl, and put a container with the dough in it. The dough should rise well (this takes 20 minutes).

Slide text: Separate the whites from the yolks. Put the proteins in the refrigerator. Grind the yolks with butter. Add yolks with butter to the dough, mix.

Slide text: Salt a little. Add the remaining flour and stir. The dough should not be thick. Place the dough in a warm place for 1 hour. During this time, the dough will rise several times, it must be mixed and allowed to rise again.

Slide text: Beat the whites. Add proteins to the dough, mix gently. If the dough is thick, add a little more warm milk.

Slide number 10

Slide text: Heat a frying pan, grease with oil. Pour some dough into the middle of the pan, and rotate the pan to distribute the dough evenly. When the bottom is golden, turn the pancake over and fry on the other side.

Slide number 11

Slide text: Pancakes banana pancakes chocolate Pancake cake Pancakes buckwheat pancakes early ripening yeast pancakes

Slide number 12

Slide text: Yeast, warm milk (20-30 degrees), sugar, premium flour, eggs, salt, vegetable oil.

Slide number 13

Slide text: Making pancake dough Crumble the yeast, add sugar and grind. Pour in some warm milk and dissolve the yeast. Add the rest of the milk gradually, stirring.

Slide number 14

Slide text: Pour in the diluted yeast and mix until smooth. Sift flour into a saucepan. Cover the pot with a lid (or a colander, strainer, towel, etc.). Place in a warm place without drafts. Let the dough come up - the initial volume should increase by 2-3 times.

Slide number 15

Slide text: Pour into a cup cold water... Without stirring, take the dough with a tablespoon, dipping it in water beforehand. Put in a frying pan with well-heated oil in a poured layer of at least 1 cm.

Slide number 16

Slide text: Fry both sides until golden brown(It is better to do this by covering the pan with a lid - then when turning the pancakes do not "float").

Slide number 17

Slide text: Place on a paper towel to remove excess grease.

Slide number 18

Slide text: Serve with sour cream (condensed milk, jam - to taste or sprinkle icing sugar). Note Milk can be replaced with water (or taken in half with water). Instead of salt, you can put dry in the dough mushroom soup(there will be pancakes with mushroom flavor). It is better to fry in a mixture of vegetable oil (deodorized and lard).

Slide number 19

Slide text: Cheese pancakes Pumpkin pancakes Homemade pancakes Simple pancakes Apple pancakes with cinnamon Banana pancakes

Slide number 20

Slide text: Pancakes with cottage cheese and apples Pancakes with strawberries Zucchini pancakes Crunchy pancakes

Slide number 21

Slide text: Finished products should: be of regular shape, with an even top crust, tightly fitting to the crumb; cracks on the surface are unacceptable; product color - from golden yellow to light brown; the crumb should be well baked, elastic, evenly porous, without voids; the taste and smell must correspond to the type of product and its composition; the taste of bitterness, excessive acidity, salinity are not allowed.

Slide number 22

Slide text: Store finished products in clean, dry rooms with a temperature of 6-20 ° C in trays, laying them so that they do not lose their shape. The term of sale is 24 hours. Ready pancakes and pancakes are stored in folded piles in a container with a closed lid until release to keep them hot longer.

Ingredients

Recipe

500 ml milk

2 eggs

2 tbsp vegetable oil

1 tbsp Sahara

200 g flour

2 tsp baking powder (or 1 tsp slaked soda)

salt

Beat eggs with sugar and salt

Add vegetable oil, stir

Add milk, mix well

Add baking soda and flour, mix well with a whisk or mixer

Heat the pan, grease a little with oil. Pour the dough into the middle, twist the pan so that the dough is evenly distributed. When the bottom of the pancake is golden, it must be turned over .

Another option for baking hot pancakes. To prepare them, put the pre-cooked heat on preheated and greased frying pans, pour it with pancake dough and fry as usual. Pastries, like pie fillings, can be very different. For instance: 1. Onions are cut into rings or half rings and fried until golden brown. 2. Green onions are chopped and lightly fried. 3. The pulp of any fish is simmered, chopped finely, sprinkled with salt, pepper, lightly fried onions are added and everything is fried in a pan. You can cook freshly boiled or lightly salted fish by cutting it into small slices. You can cook smelt baked goods. To do this, you need to rinse them, dry them and lightly fry them. 4. Boiled finely chopped eggs sprinkle with a spoon on raw pancake and bother him. 5. Chop hard-boiled eggs and mix with finely chopped green onions or sauteed onions. 6. Boil the carrots, peel, chop and lightly fry in butter, then put a little on a raw pancake and fry it, as usual, on both sides.

"Pancake hyperlink"

Pancakes

Fritters with filling

Carrot pancakes with kefir

Homemade pancakes on kefir

Cooking methods

Semolina pancakes with apples and raisins

Ingredients : 1/2 cup semolina, 2-3 apples, 100 g raisins, 1 cup milk, 2 eggs, 1 tbsp. a spoonful of butter, 2 tbsp. tablespoons of sugar.

Preparation

Milk with sugar and butter cook semolina, cool it slightly and add eggs. Peel and chop the apples small cubes and, together with washed raisins, add to the porridge, mix. Bake in butter.

Rice pancakes with apples

Ingredients : 1 incomplete glass of rice, 1 glass of water, 1.5 glasses of milk, 2-3 apples, 3 eggs, 2 tbsp. tablespoons of sugar, salt.

Preparation

Pour the sorted and washed rice into boiling salted water and cook for 15-20 minutes. Add hot milk and cook until tender. Cool to 60-70 ° C. Add egg yolks, sugar, apples, peeled and seeds, cut into small strips, and mix well. Before baking, gently add whipped egg whites into the liquid porridge with apples.

Pancakes "Honey" on kefir

Ingredients : eggs - 3 pcs., kefir - 2.5 cups, flour - 1.5 cups, honey - 2 tbsp. l., salt - 1/2 tsp., soda - 1/3 tsp., vegetable oil - 3-4 tbsp. l.

Preparation

Combine egg yolks, kefir, honey, flour, salt, baking soda and knead to a smooth dough. Whisk the egg whites until fluffy and stir into the dough. Heat the vegetable oil in a skillet and spoon the dough on it in small portions. Bake the pancakes until golden brown on both sides.

Oatmeal pancakes with kefir

Ingredients : carrots - 200 g oat flakes- 200 g, kefir - 1/2 l, eggs - 3 pcs., Oat flour - 150 g, salt - 1/2 tsp, sugar - 1 tbsp. l., vegetable oil - 4-5 tbsp. l.

Preparation

Peel the carrots, grate. Pour kefir over the flakes, let them swell, mix with grated carrots, yolks, oat flour, salt and sugar. Whisk the egg whites until fluffy and stir into the dough. Spoon the dough into a frying pan with heated oil and bake the pancakes.

Pancakes "Izuminka" on kefir

Ingredients : eggs - 3 pcs., salt - 1/2 tsp., sugar - 1 tbsp. l., soda - 1/2 tsp., raisins - 1 tbsp. l., kefir - 2 cups, flour - 1 cup, vegetable oil - for frying.

Preparation

Beat eggs with salt, sugar and butter, dilute them with a glass of kefir and add flour. Knead the smooth dough, add the remaining kefir. At the end of the batch, add the washed raisins and baking soda to the dough. Heat vegetable oil in a frying pan and bake pancakes in it until golden brown

View presentation content
"Products from batter"

Compiled by: the teacher of technology of the MOU gymnasium No. 2 of the Krasnoarmeisky district of G. Volgograd Prokudina Lyudmila Ilinichna

Batter products

Volgograd 2014

• Peace and harmony always reign in a house that smells of fragrant freshly baked bread or pies. Growing up. children, albeit unconsciously, remember the smell of their home all their lives and later, creating their own families, intuitively keep in them the same traditions that they absorbed in their parental home. Therefore, in addition to economic benefits and nutritional value products from dough, your costs will return to you with warmth, good mood and gratitude from loved ones.
• Situation

How to help Vovka

do not stay hungry?

What is needed

to our hero,

to bake pies?

Goals : learn to apply the acquired knowledge and skills in solving emerging life problems.

Tasks:

• Get acquainted with the types of liquid dough, the technology of preparation of one type or another.
• Use creativity in dough and dish design.
• To cultivate patience, accuracy, neatness at work, thrift, attentiveness and logical thinking

Products Russian kitchen

The main product for making dough products

What other types of flour do you know?

Dishes and tools

"The hostess in the house is a pancake in honey." "Where pancakes , that's okay; where pancakes, here we are! "

Pancakes

Yeast

From vegetables

With hot

Early ripening

Questions for self-control

Born in the water

And he is afraid of water.

What is more beautiful than the sun?

What is poured into the pan

Yes, they bend it four times?

Bread

Pancakes

Salt

Unravel the words by removing unnecessary letters from them.

Pbrsiyppebk, Ramzuryholyulyel, kpatradway rsdotda, payment

Pastry, baking powder, loaf, soda, pancakes

1. What types of flour do you know?

2.What is flour sifted for?

3. What types of pancakes do you know?

4. Why do they quench soda with acid?

5.What can be used to make pancakes?

Homework

Bread on the table- a particle of the sun, a sign of the stability of the world, prosperity and well-being. It is not for nothing that a reverent attitude of people to bread has long been formed. Therefore, the desire not to let even a small piece of it go to waste has not only economic, but also moral significance. .

Task number 1: make pancakes at home on your own, get a parent's assessment

Task number 2: write down your family's favorite pancake recipes.

• The lesson was interesting and everything is clear.
• I found out…
• I learned…
• I did not understand…
• I liked the lesson.
• I didn't like the lesson.
• My mood:

BIBLIOGRAPHY

Kovalev N.I. "Russian cooking" - Volgograd: Nizhne-Volzhsky book publishing house 1985.

Miladinov P. « Useful Tips and recipes for everyone ": lane from Bulgarian. -M .; Legprombytizdat, 1998

Poskrebysheva G. "Big culinary encyclopedia" .- M.: OLMA-PRESS, 2001

Technology... Service labor: Grade 6: Textbook for students of educational institutions / Ed. V.D.Simonenko- M.: Ventana-Graf, 2001.

Fragment of the animated film "Vovka in the Far-away Kingdom", created by director Boris Stepantsev in 1965.

http://supercook.ru/zz140-07.html ://

http://www.ru-kitchen.ru/articles/view/59

http://sroki.net/srok-godnosti-blinov/

http://hm.penzamama.ru/node/969